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Friday, October 15, 2010

Toasted Coconut Bread

From the kitchen of One Perfect Bite...I've been working my way through a glut of dried coconut for several weeks now. I keep a supply of it on hand to use in the witches brew that becomes our daily bread. Every so often that supply gets out of hand and I scramble to find ways in which it use it. That's how I happened on Bill Granger's recipe for Coconut Bread. I've made this quick bread several times now and have finally come up with an adaption of the bread that my family especially likes. I usually make changes to a base recipe in stages. That allows me to identify what works and what's a waste of time. The changes I've made here are simple, but they do alter the nature of this Jamacian bread and give it and give it a decidedly Hawaiian flair. The type of coconut you use here is less important than properly toasting it. Wonderful instructions for toasting coconut can be found here. I used chopped macadamia nuts in my bread but almonds or pine nuts also work well. Nuff said. Here's the recipe.

Directions:1) Heat oven to 350 degrees. Oil and flour an 8 x 4 x 3-inch loaf pan. Set aside.2) In a small bowl, whisk together eggs, milk and vanilla.3) In a medium bowl, sift together flour, baking powder and cinnamon. Add sugar, coconut and nuts and stir to mix. Make a well in center of dry ingredients, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted butter, and stir until smooth. Do not overmix.4) Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1-1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.5) To serve, cut into 8 to 10 thick slices. If desired, toast lightly, spread with butter, and dust lightly with confectioners' sugar. Yield: 8 to 10 servings.

42 comments
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Wow! I have never heard of toasted coconut bread! You are using white flour, so I see it's the cinnamon and toasted coconut that add the golden color, it looks kind of like whole wheat bread, but a prettier shade.

I was just looking at a recipe for coconut bread (in the Dairy Hollow House Cookbook) -- I may have to try either your recipe or theirs. Somehow, I see a loaf of coconut bread in the future at Linderhof!

Mary, one of the first things I made when I moved to Florida was coconut bread. There just happened to be a recipe in the Ft. Lauderdale paper and I tried it. I have been making it ever since. Toasted, of course!Even with this lovely recipe, I don't think I would change this old family favorite. There would be an uprising!

With the mac nuts, this really DOES have Hawaiian flair! I would love to eat it while daydreaming about being on vacation...because that's as close to Hawaii as I'm going to get, at least in the near future.

I've said a thousand times that I don't like coconut, but it's really just the texture of coconut that I don't like...but in a bread, like this, I just know it would be wonderful! The flavor must be devine!

Oooo..I m always on a look out for coconut recipes given the fact that my husband is a coconut freak:) Love the look of your bread with cinnamon & macadamia! it cant get better! will try it for sure & let u know!

Your bread looks the perfect texture and doneness - so moist! I always have trouble with loaf breads - burnt on top and not done enough in the middle... I love the Hawaiian flair of the macadamias with the toasted coconut.

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